Shellfish with Chipotle and Tequila |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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“Before cooking, soak the clams thoroughly to enhance their sweetness. I place them in a container, cover with water, add a touch of cornmeal, and keep them cool in the fridge for about an hour.â€� —Gordon Katz, Ellicott City, Maryland Ingredients:
1 teaspoon olive oil |
cooking spray |
1 1/2 cups chopped yellow onion (about 1 large) |
1/2 cup chopped red bell pepper |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
4 garlic cloves, minced |
1 3/4 cups water |
1/4 cup tequila |
2 tablespoons fresh lime juice (about 1 lime) |
1 teaspoon ground cumin |
2 teaspoons tomato paste |
1 1/2 teaspoons chopped seeded chipotle chile, canned in adobo sauce |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon ground turmeric |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
24 littleneck clams |
1/2 pound sea scallops |
1/2 pound peeled and deveined medium shrimp |
1/4 cup chopped fresh cilantro |
1/4 cup chopped green onions |
Directions:
1. Heat olive oil in a Dutch oven coated with cooking spray over medium-high heat. Add yellow onion, bell pepper, black pepper, and salt to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Add 1 3/4 cups water and next 10 ingredients (through chicken broth) to pan. Reduce heat to low, and simmer 12 minutes, stirring occasionally.
2. Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside.
3. Add scallops and shrimp to tomato mixture; cook 7 minutes or just until done. Ladle 2 cups soup into each of 4 large shallow bowls; top each serving with 6 clams, 1 tablespoon cilantro, and 1 tablespoon green onions.
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